Wild Food Recipes

Here is my recipe for Nettle Fritters, I add cumin or curry powder for a spicy taste, you can experiment with other herbs and spices.
Nettle Fritters
Ingredients:

Gather nettle tips

Sunflower oil for frying

Lemon wedges

For the batter

200ml cold water

1 large egg, beaten

90g sifted plain white flour
Cumin or curry powder to your taste
Method:

To make the batter Pour the cold water into a mixing
bowl, mix in the beaten egg, add the flour and roughly fold in with
a fork, do not beat, the batter should be lumpy! So that you get
crunchy bits of batter in the fritters.

Heat the sunflower oil in a wok or deep fryer.

With the nettles choose succulent tips and leave
enough stalk to hold on to. Dip the nettle tips into the batter a
few at a time, allowing any excess batter to drain back into the
bowl, the nettles should be only thinly coated and fry until golden,
then drain on kitchen paper.

Serve hot with a pinch of salt, a wedge of lemon &
a salsa verde or a tomato chutney ( recipe to follow, I have it saved in another format)
This recipe works just as well for elderflower
flower heads.
[size=small][font=Comic Sans MS][i]Urtica dioica[/i] – Latin name for nettles, a skin
iritation is often refered to as urticaria.[/font][/size]
[size=small][font=Comic Sans MS]Nettle Soup[/u]
[/font][/size]
This soup recipe is from Hugh Fearnley-Whittingstall
worth Googling for his other recipes and books, very back to basics
and an amusing writer.

Soup
is always my first thought when the nettles start coming through in
early spring. Serves six.

Around 150g nettle tops
30-35g knob of
butter
1 onion, peeled chopped
1
large or 2 smallish leeks, trimmed, washed and finely sliced
2
celery sticks, chopped
1 clove garlic, peeled and
chopped
2 tbsp white rice, such as basmati
1
litre vegetable (or chicken) stock
Sea salt and
freshly ground pepper
6 heaped tbsp thick, plain
yoghurt, to finish
1 small bunch chives,
to finish

Pick over the nettles, wash them thoroughly and discard the
tougher stalks. Melt the butter in a large pan over medium-low heat,
add the onion, leek, celery and garlic, cover and sweat gently for 10
minutes, stirring a few times, until soft but not brown. Add the rice
and stock, bring to a simmer and cook for 10 minutes. Add the
nettles, stirring them into the stock as they wilt, and simmer for
five minutes or so, until the rice and the nettles are tender (very
young nettle tops will need only two to three minutes). Season with
plenty of salt and pepper.
Purée the soup in two batches, reheat if necessary and check
the seasoning. Serve in warmed bowls, topping each portion with
a large dollop of yoghurt and a generous sprinkling of snipped
chives.

[size=small][font=Comic Sans MS]Nettle risotto with sorrel (Vegan)

Sorrel is a wonderfully sharp, lemony leaf that complements the
earthiness of nettles beautifully. It’s very easy to grow, and you
can forage for it, too. There’s no need to be too precise about the
amount: use what you can get. Serves two.

Around 100g young nettle tops
About
900ml vegetable (or chicken) stock
30g
butter, plus extra to finish
1 onion, peeled and
finely chopped
175g risotto rice, such as
arborio
Sorrel leaves – up to half the quantity
of nettles – finely shredded
Sea salt and
freshly ground pepper
50g finely grated matured
goat’s cheese, parmesan (or vegetarian parmesan) or other strong hard
cheese, plus extra to serve

Wash the nettles, pick them over and discard the tough stalks.
Bring a large pan of well-salted water to a boil, throw in
the nettles and bring back to a boil. Blanch for a couple of minutes,
then drain. When cool enough to handle, squeeze the nettles to
extract as much water as possible and chop finely.
Heat the stock until almost boiling, then keep warm over a low heat.
In a large, heavy-based pan, melt the butter over a medium-low
heat. Add the onion and sweat for eight to 10 minutes, until soft and
translucent but not browned. Add the rice, stir to coat the grains,
pour in a third of the hot stock and bring to a gentle simmer. Cook,
stirring, until almost all the stock has been absorbed, then add the
chopped nettles and a little more stock. Keep adding stock a bit at a
time, making a new addition when the previous one has been absorbed,
until the rice is nicely al dente (you may not need all the stock) –
around 20 minutes in all – and the texture is loose and creamy.
Stir in the sorrel, and season to taste. Dot a little butter over the
risotto and sprinkle on the cheese. Cover, leave for a few minutes,
then stir in. Serve straight away, with more grated cheese on the
table.
dandelion
fritter recipe[/u]

Collect dandelion heads, wait until it is sunny, then
they are fully open.
One egg and one cup of milk mixed together, add one cup
of flour, does not matter if it is lumpy.
You can add a little honey if you want a sweet batter.
Heat olive oil in a pan on medium heat. Pick up a flower
and hold it by the greens at the base of the flower, dip in the
batter and twirl around to coat the flower with batter.
Drop it into the hot oil flower side down
Carry on doing this, at the same time checking the first
ones you dropped in are not burning.
When golden brown flip them over to do the other side.
When brown on both sides, scoop out and drain on kitchen
paper.
If you want to be a bit lazy, you could pull off the
petals and put them into the batter, then make a pancake with the
mix. Either way, sweet or savoury they are yummy !!

Dandelion tea can also be made, good for your heart and
can relieve period pains, if you pass some dandelions in seed and you
are not collecting them yourself, pick them and blow on them, to
distribute the seeds for future use. I do not advise this in a
suburban area with well tended gardens !!
I look forward to reading your recipes for wild food here.I will add some more if you don’t beat me to it!!